Song of India Rice

18 Aug

Song of India RiceI apologize for not posting last week. Those of you who live in Southeastern Michigan will likely guess why. For everyone else, last Monday night our community experienced major flooding due to unprecedented rainfall: 5 to 6 inches in a space of several hours. All the freeways turned into canals. Thousands of basements were flooded, including ours. So we spent most of last week hauling out trash and dealing with the insurance company and the cleanup crew; we didn’t have much time to think about cooking.

We didn’t lose too much stuff, but our lovely rec room is now a wrecked room. They had to tear out the carpeting, bottom two feet of drywall, storage cabinets, bathroom vanity and flooring, all the doors, and more. So we’ll have to re-do the dryall, recarpet, retile, reinstall and paint. It will take many months, I think.

This week I’m back in the saddle, and sharing a wonderful recipe that comes from my friend Marianne Kestenbaum, who now lives in San Antionio. When we worked together in the 1980s in the communications department of the dear departed Sinai Hospital of Detroit, she would often bring this dish to potlucks, where it always got rave reviews. The sheet of paper on which the recipe was typed is faded, stained and yellowed from so much use.

The original recipe calls for “soy grits” which I have never seen in a store. So I substitute bulgur (cracked wheat), which works well. Don’t be afraid of the curry powder if you don’t like spicy food; it adds flavor rather than heat.

Ingredients:

1½ cups white or brown rice, cooked as usual
2 Tbs. soy grits or bulgur
1 Tbs. butter or olive oil
1 Tbs. curry powder
½ cup roasted or dry roasted cashews, coarsely chopped
½ cup raisins
1 onion, sliced
1 tart apple, cored and sliced
Salt and pepper
Plain yogurt (optional)

Directions:

Melt the butter in a large skillet. Add the curry powder and sauté with the onion and apple slices until the onion is soft and translucent.

Add the raisins and cashews and sauté a few minutes longer. Add salt and pepper to taste.

Fold in the cooked rice and continue to cook the mixture for a few minutes until it is heated through.

Serve with plain yogurt if you wish.

Serves 8 as a side dish

 

 

 

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